Lightened Up Chicken Parmesan

Lightened Up Chicken Parmesan

• 2 boneless skinless chicken breast

• 1/4 cup flour

• 1/4 cup cornstarch

• salt and pepper

• 3 Tbs. olive oil

• 1 shallot, minced or 2 spring onions minced

• 1/4 cup white wine (or broth or lemon juice)

• 2 pints cherry tomatoes

• 4 oz mozzarella cheese, dried well if fresh

Preheat oven to broil.

Carefully slice both chicken breasts in half lengthwise and using a meat pounder or rolling pin, pound the chicken until about 1/4" thin.

In a medium shallow bowl combine the flour and cornstarch with a big pinch of salt and pepper. Dredge the chicken breasts in the flour/cornstarch mixture.

In a saute pan or cast iron skillet over medium heat, warm 2 Tbs. olive oil. Working in batches cook the chicken breasts, flipping halfway through for about 6 to 8 minutes or until the chicken is browned and cooked all the way through.

Set the chicken aside but keep warm.

In the same pan over medium heat add the final tablespoon of olive oil. Saute the shallot for about 30 seconds or until translucent. Add the wine and cook until mostly reduced. Add the tomatoes and cook for about 4 to 6 minutes or until tomatoes have wilted.

Pour the tomatoes out of the pan. Return the chicken to the pan, divide the mozzarella on top of the chicken then drizzle with tomatoes.

Place the skillet in the preheated oven and broil just until the cheese is melted, about 3 minutes.

Serve immediately.

Makes 4 servings.